Rabbit in the oven - recipe for all times

The attitude of different people to rabbit meat is the most controversial. Many mistresses consider it to be tough, dry and tasteless. But there is another opinion about rabbit meat - tender, juicy and delicious meat. Strangely enough, both opinions are correct.

If the rabbit is cooked like ordinary meat, nothing good will come of it. For rabbit meat you need something completely different. For example, a rabbit in the oven, the recipe of which is not particularly complicated, but with due attention to detail the dish turns out to be really refined.

Some mistresses unknowingly try to cook rabbit. This option is really unsuccessful. Fry rabbit, of course, you can, but the taste is also for an amateur. But meat, cooked with hot smoked, will be excellent. But the best option is a rabbit in the oven. The recipe for this dish is not one, there can be many options. But any dish, cooked in this way, will get very tasty.

In order to work well, say, a rabbit in an oven with a potato, first you need to marinate it. You can do this in several ways. The usual way - when using wine vinegar with spices (vinegar diluted in water). The second way, giving the meat an absolutely refined taste and inimitable aroma, is white wine with spices. The most popular marinade is whey. This procedure softens the meat. Or you can simply grate the rabbit with a mixture of crushed garlic and olive oil.

To make a juicy and deliciously delicious rabbit in the oven, the recipe of which we now represent, you need to take meat not an adult animal, and a rabbit at the age of not more than three months. It is in the "overgrown" rabbit that the meat is tough and tasteless and has a slightly unpleasant smell. Unfortunately, the market sells most of the carcasses of large animals, but there is no good rabbit in the store at all. But you can go to the village and buy what you need. Then the preliminary marinating disappears as superfluous.

So, the rabbit in the oven, the recipe is another: in sour cream sauce. Pickled in one of the ways a rabbit or a young rabbit is cut into portions and fried in vegetable oil. Some housewives recommend this in rabbit fat.

Now the pieces must be put in a large bowl, cut the carrot into strips, the bulb with rings, chop the garlic, sprinkle the garlic in butter and put it on the meat, then add salt, pepper, add cumin and laurel. Now, carefully pour the sour cream warmed up on the water bath with the help of a warmed-up soda-water bath. We can bring it to a boil and put it in a preheated oven for 180 minutes. We do not forget to water the sauce from time to time, otherwise it can dry out.
After 20 minutes, the temperature should be reduced. At a temperature of 160 degrees, meat should be stewed for half an hour. But it is much more delicious if you reduce the temperature to about seventy degrees and continue to extinguish for about an hour.

Very tasty can turn out and just baked rabbit in the oven, without any additional frills. We take a rabbit, salt-pepper, keep in this form for about half an hour. Then we spread it on the baking tray with the back up. Lubricate mustard and bake in the oven for 15 minutes. Then turn the rabbit, lubricate the mustard abdomen and spread around the peeled and chopped salted potatoes.

After another 15 minutes, turn the rabbit over again, pour all the sour cream and put it back in the oven for five minutes. It turns out incredibly delicious. Rabbit meat is considered dietary and useful. It is especially good to give to its children - their organism, unlike ours, is susceptible to various sorts of excesses, besides the rabbit is also very tasty!